The wife said "Remember that really good chicken dish you did?" I said NOPE, but if you tell me what you liked about it, I bet I can do it again! When she said dredged, fried, and sauced I did remember.
De-bone a chicken, being careful not to leave any finger tips, and cut up for frying. Fry it up, and remove to drain. Take the almost-roux, salt and pepper heavily, and deglaze with white wine and lemon juice. Then add in the bacon/mushrooms.capers/artichoke hearts and reduce down for a good base. Went easy on the onion and garlic, 'cause the MIL's tummy was a little upset tonight. A little butter and half/half to get the thickness you want and serve over any pasta you feel like. Tonight's was wide egg noodles.